Thai Red Veggie Curry Bowl

August 23, 2016

serves four
Time 20 mins


1 finely chopped red onion
1 chopped clove of garlic
1 tin of butterbeans
1 tin of coconut milk light
4 tablespoons red curry paste
handful of kale leaves
four tablespoons of petit pois
florets of 1 whole brocolli
1 whole lime
1 green pepper, sliced and chopped
coconut oil

Add the frozen peas to a saucepan cover in water bring to the boil and allow to simmer.

In a large frying pan add a tablespoon of coconut oil and lightly brown the onion and garlic.

Next add the broccoli, pepper, and kale leaves. After several minutes add the butterbeans.

Next add the coconut milk and curry paste and stir through the veg and bean mix. Squeeze in the juice of one lime and then add the quartered lime pieces into the mix. By this time the peas should be cooked, drain them and add to the pan. Season with paprika spice and if you like a sweeter edge you can add 2 teaspoon of honey and stir through. Allow to simmer for ten minutes and then serve.


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